I’ve adapted the North American tradition of eating pancakes for breakfast, but I still don’t think that the thick pancakes really measures up to the Swedish ones that are usually slightly thicker than the french crèpes, but thinner than the dutch ones.
Here’s how I make them (enough for 2 people):
- 2 eggs
- 200 ml flour
- 400 ml milk
- 1 tsp salt
- a chunk of butter to fry them in.
Whisk eggs, flour and a little bit of the milk into a smooth paste without lumps, then add the rest of the milk and the salt.
Add a piece of butter to the frying pan, and when it’s melted and sizzling in the pan, pour a thin layer of the paste into the pan. I normally start off frying the first pancake on the highest heat and then turn it down a bit. Flip the pancake once it has dried out on the surface and once it’s caught some colour on the other side, it’s ready to be served :).
In Sweden we normally serve our “pannkakor” with jam or sugar, but if you have access to some french chestnut paste, that’s also a favourite!